Maine Squid Fishermen Finding Local Market
August 13, 2012
Working Waterfront: Culinary trends can be tricky to predict with the recent trend to sample both exotic and local foods—sometimes on the same plate. The roster of locally available foods is well known, and here in Maine one can expect rather hearty fare; potatoes, lobster, apples and kale are among the offerings, but lately there’s been a newcomer by way of Port Clyde Fresh Catch (PCFC). Though once considered the province of the adventurous gastronomic, squid have found a place among the palate of Maine eaters, and PCFC can barely keep up with demand.
A midweek visit to their processing facilities found PCFC President Glen Libby in a blur of activities, among them packing up a fresh order for The Slipway, a restaurant in Thomaston. Libby rushes through the tiny halls lined with freezers and fishtubs, packing list in hand. He rattles through a mental checklist out loud, and pauses: “Wow, look at that. Speaking of squid, Slipway just ordered 20 pounds on Monday, and they want another 30 pounds, and here it’s just 2 days later.”
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